Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.

Step 2

Heat oil in large saucepan over high heat. Add brown onion, chilli, curry paste, lemongrass and turmeric. Cook, stirring, for 5 minutes or until onion has softened. Stir in coconut milk and 1/2 cup cold water. Bring to the boil. Add fish. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked. Stir in green onion and coriander.

Step 3

Meanwhile, cook choy sum and snow peas in a medium saucepan of boiling water for 30 seconds or until just tender. Drain. Divide rice noodles and vegetables between serving plates. Top with fish and spoon over sauce. Serve.

We used flathead fillets.

Variation: Substitute fish fillets with diced chicken and cook for 10 minutes or until cooked through. You could also use Thai green or yellow curry paste instead of red.